You can find it here: Butternut Squash Mac'n'Cheese. I looked it up for you all so as not to have to scan my recipe. It's on the Hannaford website but was originally published in Hannaford's Fresh magazine. Do all of you New England readers pick up Fresh magazine when a new one comes out? It used to be free with $25 worth of groceries, but now it is free with any amount of groceries.
I made this mostly as written. The recipe I clipped from the box called for "ruffles" (radiatori) so that is what I used. (The one on the website calls for rotini.)
I used water and chicken Better Than Bouillon rather than vegetable broth. Also, I had to use green beans rather than peas, since I was all out of frozen peas. Other than that, I made the recipe exactly as written.
Next time, I will be sure to use peas and have already made sure I have some in the freezer. The beans were good, but I think peas would be better. Also, I will leave out the chicken sausage. I think it's unnecessary and the dish had plenty of flavor and protein without it. The squash made the sauce creamy and smooth. It was delicious!
We liked this a lot and got about four meals out of it. It would be great to make for serving a large family or a crowd of friends, or for sharing at a potluck.
Sharing recipes is such a classic thing to do at a kitchen table! Hope you enjoy this one if you try it.